Fiesta Cheesecake - cooking recipe

Ingredients

1 1/2 cups finely crushed tortilla chips
1/4 cup butter or 1/4 cup margarine, melted
2 (8 ounce) packages cream cheese, softened
1 (3 ounce) package cream cheese, softened
2 large eggs
2 1/2 cups shredded monterey jack pepper cheese (10 ounces)
1 (4 ounce) can chopped green chilies, drained
1/4 teaspoon ground red pepper
1 (8 ounce) carton sour cream
1/2 cup chopped green pepper
1/2 cup chopped yellow sweet pepper
1/2 cup chopped sweet red pepper
1/2 cup green onion
1 medium tomatoes, chopped
2 tablespoons finely chopped ripe olives
2 bunches fresh cilantro (optional) or 2 bunches parsley (optional)

Preparation

Combine tortilla chips and butter; press onto bottom of a lightly greased 9-inch springform pan.
Bake at 325 degrees for 15 minutes.
Cool on a wire rack.
Beat cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs, one at a time, beating after each addition.
Stir in cheese, chiles, and ground red pepper.
Pour into prepared pan, and bake at 325 degrees for 30 minutes.
Cool 10 minutes on a wire rack.
Place on a bed of fresh cilantro or parsley, if desired.
Gently run a knife around edge of pan to release sides, and let cool completely.
Spread sour cream evenly over top; cover and chill.
Arrange green pepper and remaining ingredients on top as desired.